Monday, January 30, 2012

Roasted veggies

This mild weather has once again got me thinking about summer.  I tell my students they are crazy when they declare a heat wave and bare their arms at recess the very moment the temperature creeps over freezing, but I would be lying if I said the thought of flip flops and coconut-scented sunscreen doesn't flood my mind on days like these.  Another thing I miss about summer?  Grilled veggies.  Luckily roasted vegetables are equally as delicious.  If it weren't for roasted veggies (and my coconut body wash), I don’t know how I would make it through the winter.  

The best things about roasted vegetables...
1.  Whatever combination you choose is always amazing.  Trust me.  This means you can just pick whatever veggies are on sale or use any combination you have on hand and you can't go wrong.
2.  You can also pair them with pasta, brown rice, black beans, lentils....or you can wrap them up nice and toasty in a tortilla. 
3.  They are super healthy so you can eat as many as you like and not feel guilty.  
4.  I will admit I am not a huge leftover fan, but these still taste great the next day.  (On the rare occasion they last that long.)

My latest combination: carrots, golden beets, zucchini, cauliflower and broccoli.  I cut them into similar sized pieces, not too small, added a tablespoon of olive oil and put them on a foil-lined, sprayed baking sheet.  After roasting them at 450 degrees for twenty minutes, I threw them in a bowl full of lentils and drizzled just a bit of tamari on them. 

Guess who else loves roasted veggies and lentils?  See for yourself...

Not bad!

Wanna try?



Harper wants some more!  If anyone has other great ideas on how to enjoy roasted veggies, please share!

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